Recipe for chicken fillet in onion skins. Chicken in onion skins
3 pcs chicken leg.
14 pcs onion.
3 pcs bay leaf.
1 tsp black peppercorns.
3 tooth garlic.
2 tbsp. l salt.
1 liter drinking water.
Preparation of ingredients.
Remove the bones from the legs.
Cut the garlic into slices.
Cooking.
Dip the meat in the broth, mix the onion peel so that it completely covers the sausages.
Dry the aged sausages, remove the threads and cut. How smoked chicken sausage is obtained.
Alternatively, you can make the onion solution salty, as for lard. Then you don’t need to cook for 20 minutes and stand for three days, it’s ready in a day.
Fake "smoked" chickenFirst of all, my huge thanks to Shugaley_Irina for finding this wonderful recipe! 
"Smoked" chicken cooked according to this recipe will not leave anyone indifferent. Connoisseurs say that chicken meat prepared in this way is tastier and healthier than any sausage. Chicken meat really has an unusually delicate taste.
Try it and you won't regret it. "Smoked" chicken will decorate any table, it will always be served to the place.
I really like smoked meat, but I don’t have a smokehouse and never will. This recipe is a real find for me! True, I didn’t risk immediately “spoiling” a whole kilogram of chicken, at first I decided to try it, I cooked a chicken leg and a wing, but in vain! It turns out the first time, the taste is extraordinary!
1 kg. chicken legs, thighs, wings
adjika or garlic - optional
for the marinade:
1 l. water
2 onion husks and 1 garlic husk
5 st. l. level with salt
2 bay leaves
1 tsp black peppercorns
2 - 3 garlic cloves
The first step is to collect the husk. Methodically for a month, peeling onions and garlic, she put off the husk.
Free the meat from the bones in the legs. Then form sausages from the pulp, tying them with a thread. I have spool thread. The legs are best divided into the femur and drumstick. Remove the tips from the wings.
Put thoroughly washed husks in a saucepan, add salt, peppercorns, bay leaf broken into 4-5 parts, pour water and boil.
Put the prepared chicken sausages into the boiling marinade, mix, let it boil and cook over low heat for 10 minutes. 
Remove from heat, cool completely (chicken should be completely covered with marinade). Cut the garlic into thin slices and add to the marinade. Close the pan tightly with a lid and forget it in the refrigerator for three days.
After three days, remove the chicken from the marinade, let the liquid drain, coat with adjika or garlic passed through the press and send for final impregnation overnight in the refrigerator (I didn’t do this, in my opinion the meat turned out to be very tasty, fragrant and tender). 
When serving, cut the “smoked” chicken into neat thin slices, garnish with herbs at your discretion. 
Bon appetit!
Smoking liquid smoke at home
Chicken can be cooked in the oven or grilled. Either of these two options will give you great taste, because the ways to marinate chicken will not differ from each other. Initially, you need to wash the chicken well, after holding it for 15-20 minutes in running water. Upon completion of the procedure, it will be completely ready for pickling.
Marinade Ingredients:
- 1 st. a spoonful of vegetable or olive oil;
- 1 st. a spoonful of liquid smoke;
- Mayonnaise;
- Salt;
- Half a lemon;
- Ground black pepper.
If you want the chicken to have a more savory taste, you can use your favorite seasonings to give it a special flavor. All ingredients must be placed in a convenient bowl, then mix everything thoroughly and put in the refrigerator for pickling. It is enough to marinate for a day so that the chicken is soaked with all the necessary components. After it must be cooked in the oven. It will be enough to set the temperature to 200 degrees and place the chicken for 60 minutes.
At the end of cooking, you will get a very fragrant and tasty chicken cooked with liquid smoke, which can be eaten hot or cold. She will not lose her taste in any form. Using liquid smoke, an oven and chicken, you can cook a very tasty dish for the festive table, which will surely please all the guests sitting at the table with its taste. Smoked chicken will be a wonderful dish that you can pamper your family with. Don't be afraid to experiment, but remember that liquid smoke is not a daily ingredient. Observe the correct dosage and marinating time in everything.
Appetizing whole chicken with liquid smoke
Smoking chicken with liquid smoke is a simple matter, and every housewife can handle it. It is enough just to get the necessary ingredients, study the recipe, and boldly get to work. To do this, you need to take a chicken carcass, preparing it for smoking as much as possible.
It is necessary to cut it along the ridge in order to process the insides without obstacles. Rinse the chicken well under running water, marinate with your favorite spices, pepper, salt, garlic. After that, set the container aside for half an hour so that the chicken can soak well. In order for it to turn out fragrant and juicy, it is necessary to prepare a special sauce for it, which will consist of:
- 30 g of liquid smoke;
- 40 g mayonnaise;
- 4 cloves of crushed garlic.
Cooking takes place in a special roasting sleeve in which the chicken is placed. First you need to preheat the oven to 250 degrees and place the chicken in it.
Smoked chicken will be ready when it forms a crust. After that, you need to cut the legs and look at the meat. If it remains pink, then your chicken is not yet ready to eat. How long it will take to cook this dish will depend only on the capabilities of your oven, as well as on the age of the chicken that will be baked. After all, young individuals lend themselves to cooking much faster.
On average, cooking smoked fish will take you up to an hour and a half. This is a relatively short time to bring a very tasty and fragrant chicken to the table. You can sprinkle it on top with your favorite seasoning, increase the amount of garlic for taste and prepare a special sauce with which the chicken will be served. It all depends on your personal preferences and wishes. The only thing that must be taken into account is that the brazier under any conditions should be slightly lubricated with vegetable oil. After all, your chicken is placed in a sleeve, which consists of cling film, and it tends to succumb to sticking. If you want your chicken to turn out not only appetizing, with the necessary smell, but also beautiful enough to serve, be sure to consider this important point.
All liquid smoke chicken recipes are very simple and cook quite quickly. You just need to stock up on all of the above ingredients, get yourself a quality oven that will heat up to 250 degrees, and a little patience. The dish is easy to prepare and does not require outside help in cooking.
Cooking time: 4 hours
The wings are ruddy, juicy and moderately spicy. Very tasty, so they fly off the plate in record time.
Ingredients
1 kg chicken wings;
- 1 tbsp. a spoonful of vinegar;
- 2 heads of onion;
- 1 tbsp. a spoonful of paprika;
- 6 cloves of garlic;
- 60 ml of refined oil;
- a pod of hot pepper;
- salt.
1. Remove the husk from the onion heads and thinly cut into half rings
2. Pour the refined oil and vinegar into the bowl, squeeze the garlic through the press, pour the paprika and add the chopped finely hot pepper. The amount of this hot pepper depends on its spiciness and your taste preferences. Sometimes half a pod is enough. Stir the marinade
3. My wings and, cutting off the thin edges, divide them into two parts along the fold
4. Put the wings in a cup, salt, add onion half rings and the prepared marinade. Mix it all well and send it to marinate in the cold. Marinating time should be at least three hours, but it is better to let the wings stand in the marinade all night
5. We take a baking sheet and lay out the parts of the wings on it along with the marinade in one layer. The whole onion, of course, should not be laid out, but we distribute part of the onion rings over the wings. To prevent the wings and marinade from burning, we lay baking parchment along the bottom of the baking sheet.
6. Bake at 180 degrees until the wings are golden brown. It's about 40-50 minutes
We transfer the finished ruddy wings to a dish and supplement them with herbs and fresh vegetables. The taste of the wings are spicy and with a slight garlic aroma. Having tried these wings, your loved ones will definitely ask you to repeat this dish.
Pseudo-smoked chicken is a very tasty dish that can pleasantly surprise your guests not only with its appearance, but also with its amazing taste. 
In this dish, the onion husks give the color, the garlic husks give the flavor.
It tastes like home-cooked smoked chicken. It does not taste like store-bought “boiled-smoked” chicken.
Chicken thighs - 1 kg.,
grated garlic (you can adjika or ketchup).
For marinade:
water - 1 l.,
peel from 3 onions,
peel from 1 head of garlic
salt - 5 tbsp. l. without a slide
black peppercorns - 1 tsp. l. ,
bay leaf - 3 pcs.,
garlic - 3 cloves.
I have chicken thighs. You can use any other parts of the chicken. Wings need to be trimmed at the tips. Cut out the bones (this may or may not be done). Form sausages by tying them with threads.
Place washed onion and garlic husks in a saucepan. Fill with water, put on fire. When it boils, reduce the fire and cook for 4 minutes at a low boil.
Lightly break the bay leaf and put into the pan. There is also salt and black pepper.
Mix.
Put chicken "sausages" into the boiling marinade. Bring to a boil and simmer for 12 minutes at a low boil. Remove from stove. Wait until it has completely cooled down. Add the garlic by cutting it into slices.
Before putting the pan in the refrigerator, check that the chicken sausages are covered with husks on top. Keep in the refrigerator for 1-3 days. After a day, check for salt. Take out a piece, cut off from the place where it is thinner. Can be kept longer. Check then 2 times a day. Reached normal after 2 days.
There was almost chicken jelly in the pan. Get chicken sausages. When heated to room temperature, the liquid from them is glass. Grate with chopped garlic, put in a tray and put in the refrigerator overnight to soak. Cut into slices before serving.
povary.ru
Holidays in the Black Sea have always attracted those who are interested in the clear sea and sandy beaches. But, preparing for a trip to the Crimea, read the reviews about the Black Sea. But do not forget what psychologists say: according to statistics, a person leaves a review in two cases - when he is extremely dissatisfied and when he is extremely satisfied. Therefore, reviews are often very polar. Examine the views of both sides to get a clear picture. Have a great holiday!
Video Chicken legs in onion skins! How smoked!
Boil chicken in onion skins. How to cook pork belly in onion skins
It will be easier and faster to cook pork belly in onion skins. First you need to thoroughly rinse the onion peels (the color of the meat depends on their quantity), fill the pan with them, pour water. Put your favorite spices, salt can be to taste. Immerse the meat so that the brine completely covers it. Cook for 1.5 hours, cool. Grate with garlic for flavor, if desired. Wrap with food foil, send to the refrigerator. Leave overnight.
We start by preparing the meat for marinating. The meat should be separated from the bones and skin (I just buy ready-made fillets), at room temperature. Before cutting into pieces, rinse with water.
Next, with light movements, we turn the chicken breast into even (or close to that) pieces. Unlike pork, I cut the chicken a little smaller (approximately 4x4 cm), the pieces I get are a little flat. Breasts are notorious for drying out quickly when cooked, but we won't let that happen.
Finely chop the tomatoes and send to the meat. By the way, tomatoes can be chopped with a blender or food processor. Tomato juice will make the meat juicier. Next, chop the garlic, cut the onion into half rings and add everything to the meat. Garlic and onion juice will add a pleasant aroma and taste to the chicken, and also make the meat even softer.
The final touch is spices. Add and mix thoroughly, if the tomatoes are not very juicy, you can add a little water. Cover with cling film and place in the refrigerator for a couple of hours. In general, chicken marinates quite quickly, so I do not recommend leaving it in the marinade for a long time. It is better to salt at the very end.
Thread meat onto skewers. I do not change myself - I cook only on wooden skewers. Not casually, by the way, some time ago, while preparing a barbecue, I decided to try it for readiness and not just cut or tear off a piece, but from a skewer. For another week I went in the role of the Joker on one side with a strip from the edge of the mouth and to the side along the cheek - burns adorn the woman like that (I hope you don’t need to get the “sarcasm” sign).
Were distracted. We return to our barbecues. Everyone is in the first combat readiness: the meat is already on skewers, and the coals are blazing with heat - cook ahead! The chicken cooks very, very quickly, so it requires vigilance and a little watering with water (possible with vinegar). 10-15 minutes and shoot.
Serve in a classic summer style - with fresh vegetables or a vegetable side dish cooked on coals (by the way, I will also talk about this, but later). Excellent dietary dinner. Bon appetit! Be in shape - eat barbecue.
Boiled chicken with the effect of smoking. Yummy without carcinogens and chemistry. It is easy to prepare, in a decoction of onion peel.
Chicken leg-3pcs
Bulb onion-14pcs
Bay leaf-3pcs
Black peppercorns-1 tsp
Garlic-3 tooth
Salt-2st.l
Drinking water-1l
Preparation of ingredients
Remove the bones from the legs.
Make an incision around the lower joint and along the main leg bones.
Cut the meat near the bones, remove it in one layer.
Roll the meat into tight sausages and tie with cotton threads.
Remove skins from bulbs and wash.
Peel the garlic and add its husk to the onion.
Cut the garlic into slices.
cooking
Prepare a decoction. Pour the husk with water, bring to a boil and boil over low heat for 3 minutes.
Add salt, pepper and bay leaf.
Dip the meat in the broth. Stir the onion peel so that it completely covers the sausages.
Bring to a boil and cook over low heat for 10 minutes.
Then remove from the stove and leave to cool to room temperature.
Add garlic and refrigerate (refrigerate) for 3 days.
Dry the aged sausages, remove the threads and cut. It comes out like a smoked chicken sausage.
To give a piquant taste, grease the sausages with adjika and keep for another 6 hours in the refrigerator.
Alternatively, you can make the onion solution salty, as for lard. Then you don’t need to cook for 20 minutes and stand for three days, it’s ready in a day.
In a series of culinary recipes there are dishes that are extremely amazing in everything - from the method of preparation, to the timing of readiness and the end result.
The following dishes are just from such an "exotic". But however, do not be afraid - pseudo-smoked chicken is a very tasty dish that can pleasantly surprise your guests not only with its appearance, but also with its amazing taste.
I want to make some clarification - onion peel is used to color meat in a smoked, golden color.
Garlic - to give it a special flavor.
You will need:
1 kg chicken legs, thighs, wings, or a whole chicken
Adjika, ketchup, or grated garlic - optional.
For marinade:
- 1 liter of water. For a whole chicken - 2 liters of water
Husk from 2-3 onions (5-7 per chicken)
Husk from 1 head of garlic (2 per chicken)
5 tablespoons salt (7-10 for chicken)
2-4 bay leaves
1-2 teaspoons black peppercorns
Corinder seeds - optional
2 - 5 garlic cloves
Cooking:
Any type of chicken is suitable for this dish. If you wish, you can free the meat from the bone in the hams, as if cutting it out of the bone so that the legs remain intact.
But you can not do this by dividing the legs into the thigh and drumstick, without freeing from the bone.
Remove the tips from the wings.
If you cut out the bones and still the pulp, then you need to form sausages by tying them with a thread. A bobbin thread will do.
Preparing the marinade:
Put well-washed onion and garlic husks in a saucepan, add water and bring to a boil.
Cook over low heat for 3-4 minutes.
Then add salt, black pepper, chop the bay leaf into 4 - 5 parts and also add to the marinade.
Mix.
Dip sausages, chicken pieces into the prepared hot marinade, mix, bring to a boil.
Cook over low heat for 10-15 minutes.
Then remove from heat, let cool completely.
Cut the garlic into slices and add to the marinade.
IMPORTANT: before putting in the refrigerator, the chicken should be well covered with a husk on top.
Cover the pan with a lid and send it to the refrigerator for 1-3 days.
The more your chicken spends there, the more flavorful and full-bodied it will become!
After 1-3 days, remove the chicken from the marinade, let the liquid drain.
When serving “Smoked” chicken from sausages, cut into beautiful circles, and place the pieces beautifully in a dish. Decorate with herbs and vegetables.
In principle, lean beef can also be cooked in the same way, but in this case, you must first boil the beef and remove all the fat from it on the basis of the broth and prepare the marinade.
3 pcs chicken leg.
14 pcs onion.
3 pcs bay leaf.
1 tsp black peppercorns.
3 tooth garlic.
2 tbsp. l salt.
1 liter drinking water.
Preparation of ingredients.
Remove the bones from the legs.
Cut the garlic into slices.
Cooking.
Dip the meat in the broth, mix the onion peel so that it completely covers the sausages.
Dry the aged sausages, remove the threads and cut. How smoked chicken sausage is obtained.
Alternatively, you can make the onion solution salty, as for lard. Then you don’t need to cook for 20 minutes and stand for three days, it’s ready in a day.
Fake "smoked" chickenFirst of all, my huge thanks to Shugaley_Irina for finding this wonderful recipe!
"Smoked" chicken cooked according to this recipe will not leave anyone indifferent. Connoisseurs say that chicken meat prepared in this way is tastier and healthier than any sausage. Chicken meat really has an unusually delicate taste.
Try it and you won't regret it. "Smoked" chicken will decorate any table, it will always be served to the place.
I really like smoked meat, but I don’t have a smokehouse and never will. This recipe is a real find for me! True, I didn’t risk immediately “spoiling” a whole kilogram of chicken, at first I decided to try it, I cooked a chicken leg and a wing, but in vain! It turns out the first time, the taste is extraordinary!
1 kg. chicken legs, thighs, wings
adjika or garlic - optional
for the marinade:
1 l. water
2 onion husks and 1 garlic husk
5 st. l. level with salt
2 bay leaves
1 tsp black peppercorns
2 - 3 garlic cloves
The first step is to collect the husk. Methodically for a month, peeling onions and garlic, she put off the husk.
Free the meat from the bones in the legs. Then form sausages from the pulp, tying them with a thread. I have spool thread. The legs are best divided into the femur and drumstick. Remove the tips from the wings.
Put thoroughly washed husks in a saucepan, add salt, peppercorns, bay leaf broken into 4-5 parts, pour water and boil.
Put the prepared chicken sausages into the boiling marinade, mix, let it boil and cook over low heat for 10 minutes.
Remove from heat, cool completely (chicken should be completely covered with marinade). Cut the garlic into thin slices and add to the marinade. Close the pan tightly with a lid and forget it in the refrigerator for three days.
After three days, remove the chicken from the marinade, let the liquid drain, coat with adjika or garlic passed through the press and send for final impregnation overnight in the refrigerator (I didn’t do this, in my opinion the meat turned out to be very tasty, fragrant and tender).
When serving, cut the “smoked” chicken into neat thin slices, garnish with herbs at your discretion.
Bon appetit!
Smoking liquid smoke at home
Chicken can be cooked in the oven or grilled. Either of these two options will give you great taste, because the ways to marinate chicken will not differ from each other. Initially, you need to wash the chicken well, after holding it for 15-20 minutes in running water. Upon completion of the procedure, it will be completely ready for pickling.
Marinade Ingredients:
- 1 st. a spoonful of vegetable or olive oil;
- 1 st. a spoonful of liquid smoke;
- Mayonnaise;
- Salt;
- Half a lemon;
- Ground black pepper.
If you want the chicken to have a more savory taste, you can use your favorite seasonings to give it a special flavor. All ingredients must be placed in a convenient bowl, then mix everything thoroughly and put in the refrigerator for pickling. It is enough to marinate for a day so that the chicken is soaked with all the necessary components. After it must be cooked in the oven. It will be enough to set the temperature to 200 degrees and place the chicken for 60 minutes.
At the end of cooking, you will get a very fragrant and tasty chicken cooked with liquid smoke, which can be eaten hot or cold. She will not lose her taste in any form. Using liquid smoke, an oven and chicken, you can cook a very tasty dish for the festive table, which will surely please all the guests sitting at the table with its taste. Smoked chicken will be a wonderful dish that you can pamper your family with. Don't be afraid to experiment, but remember that liquid smoke is not a daily ingredient. Observe the correct dosage and marinating time in everything.
Appetizing whole chicken with liquid smoke
Smoking chicken with liquid smoke is a simple matter, and every housewife can handle it. It is enough just to get the necessary ingredients, study the recipe, and boldly get to work. To do this, you need to take a chicken carcass, preparing it for smoking as much as possible.
It is necessary to cut it along the ridge in order to process the insides without obstacles. Rinse the chicken well under running water, marinate with your favorite spices, pepper, salt, garlic. After that, set the container aside for half an hour so that the chicken can soak well. In order for it to turn out fragrant and juicy, it is necessary to prepare a special sauce for it, which will consist of:
- 30 g of liquid smoke;
- 40 g mayonnaise;
- 4 cloves of crushed garlic.
Cooking takes place in a special roasting sleeve in which the chicken is placed. First you need to preheat the oven to 250 degrees and place the chicken in it.
Smoked chicken will be ready when it forms a crust. After that, you need to cut the legs and look at the meat. If it remains pink, then your chicken is not yet ready to eat. How long it will take to cook this dish will depend only on the capabilities of your oven, as well as on the age of the chicken that will be baked. After all, young individuals lend themselves to cooking much faster.
On average, cooking smoked fish will take you up to an hour and a half. This is a relatively short time to bring a very tasty and fragrant chicken to the table. You can sprinkle it on top with your favorite seasoning, increase the amount of garlic for taste and prepare a special sauce with which the chicken will be served. It all depends on your personal preferences and wishes. The only thing that must be taken into account is that the brazier under any conditions should be slightly lubricated with vegetable oil. After all, your chicken is placed in a sleeve, which consists of cling film, and it tends to succumb to sticking. If you want your chicken to turn out not only appetizing, with the necessary smell, but also beautiful enough to serve, be sure to consider this important point.
All liquid smoke chicken recipes are very simple and cook quite quickly. You just need to stock up on all of the above ingredients, get yourself a quality oven that will heat up to 250 degrees, and a little patience. The dish is easy to prepare and does not require outside help in cooking.
Cooking time: 4 hours
The wings are ruddy, juicy and moderately spicy. Very tasty, so they fly off the plate in record time.
Ingredients
1 kg chicken wings;
- 1 tbsp. a spoonful of vinegar;
- 2 heads of onion;
- 1 tbsp. a spoonful of paprika;
- 6 cloves of garlic;
- 60 ml of refined oil;
- a pod of hot pepper;
- salt.
1. Remove the husk from the onion heads and thinly cut into half rings
2. Pour the refined oil and vinegar into the bowl, squeeze the garlic through the press, pour the paprika and add the chopped finely hot pepper. The amount of this hot pepper depends on its spiciness and your taste preferences. Sometimes half a pod is enough. Stir the marinade
3. My wings and, cutting off the thin edges, divide them into two parts along the fold
4. Put the wings in a cup, salt, add onion half rings and the prepared marinade. Mix it all well and send it to marinate in the cold. Marinating time should be at least three hours, but it is better to let the wings stand in the marinade all night
5. We take a baking sheet and lay out the parts of the wings on it along with the marinade in one layer. The whole onion, of course, should not be laid out, but we distribute part of the onion rings over the wings. To prevent the wings and marinade from burning, we lay baking parchment along the bottom of the baking sheet.
6. Bake at 180 degrees until the wings are golden brown. It's about 40-50 minutes
We transfer the finished ruddy wings to a dish and supplement them with herbs and fresh vegetables. The taste of the wings are spicy and with a slight garlic aroma. Having tried these wings, your loved ones will definitely ask you to repeat this dish.
Pseudo-smoked chicken is a very tasty dish that can pleasantly surprise your guests not only with its appearance, but also with its amazing taste.
In this dish, the onion husks give the color, the garlic husks give the flavor.
It tastes like home-cooked smoked chicken. It does not taste like store-bought “boiled-smoked” chicken.
Chicken thighs - 1 kg.,
grated garlic (you can adjika or ketchup).
For marinade:
water - 1 l.,
peel from 3 onions,
peel from 1 head of garlic
salt - 5 tbsp. l. without a slide
black peppercorns - 1 tsp. l. ,
bay leaf - 3 pcs.,
garlic - 3 cloves.
I have chicken thighs. You can use any other parts of the chicken. Wings need to be trimmed at the tips. Cut out the bones (this may or may not be done). Form sausages by tying them with threads.
Place washed onion and garlic husks in a saucepan. Fill with water, put on fire. When it boils, reduce the fire and cook for 4 minutes at a low boil.
Lightly break the bay leaf and put into the pan. There is also salt and black pepper.
Mix.
Put chicken "sausages" into the boiling marinade. Bring to a boil and simmer for 12 minutes at a low boil. Remove from stove. Wait until it has completely cooled down. Add the garlic by cutting it into slices.
Before putting the pan in the refrigerator, check that the chicken sausages are covered with husks on top. Keep in the refrigerator for 1-3 days. After a day, check for salt. Take out a piece, cut off from the place where it is thinner. Can be kept longer. Check then 2 times a day. Reached normal after 2 days.
There was almost chicken jelly in the pan. Get chicken sausages. When heated to room temperature, the liquid from them is glass. Grate with chopped garlic, put in a tray and put in the refrigerator overnight to soak. Cut into slices before serving.
povary.ru
Holidays in the Black Sea have always attracted those who are interested in the clear sea and sandy beaches. But, preparing for a trip to the Crimea, read the reviews about the Black Sea. But do not forget what psychologists say: according to statistics, a person leaves a review in two cases - when he is extremely dissatisfied and when he is extremely satisfied. Therefore, reviews are often very polar. Examine the views of both sides to get a clear picture. Have a great holiday!
Video Chicken legs in onion skins! How smoked!
Boil chicken in onion skins. How to cook pork belly in onion skins
It will be easier and faster to cook pork belly in onion skins. First you need to thoroughly rinse the onion peels (the color of the meat depends on their quantity), fill the pan with them, pour water. Put your favorite spices, salt can be to taste. Immerse the meat so that the brine completely covers it. Cook for 1.5 hours, cool. Grate with garlic for flavor, if desired. Wrap with food foil, send to the refrigerator. Leave overnight.
We start by preparing the meat for marinating. The meat should be separated from the bones and skin (I just buy ready-made fillets), at room temperature. Before cutting into pieces, rinse with water.
Next, with light movements, we turn the chicken breast into even (or close to that) pieces. Unlike pork, I cut the chicken a little smaller (approximately 4x4 cm), the pieces I get are a little flat. Breasts are notorious for drying out quickly when cooked, but we won't let that happen.
Finely chop the tomatoes and send to the meat. By the way, tomatoes can be chopped with a blender or food processor. Tomato juice will make the meat juicier. Next, chop the garlic, cut the onion into half rings and add everything to the meat. Garlic and onion juice will add a pleasant aroma and taste to the chicken, and also make the meat even softer.
The final touch is spices. Add and mix thoroughly, if the tomatoes are not very juicy, you can add a little water. Cover with cling film and place in the refrigerator for a couple of hours. In general, chicken marinates quite quickly, so I do not recommend leaving it in the marinade for a long time. It is better to salt at the very end.
Thread meat onto skewers. I do not change myself - I cook only on wooden skewers. Not casually, by the way, some time ago, while preparing a barbecue, I decided to try it for readiness and not just cut or tear off a piece, but from a skewer. For another week I went in the role of the Joker on one side with a strip from the edge of the mouth and to the side along the cheek - burns adorn the woman like that (I hope you don’t need to get the “sarcasm” sign).
Were distracted. We return to our barbecues. Everyone is in the first combat readiness: the meat is already on skewers, and the coals are blazing with heat - cook ahead! The chicken cooks very, very quickly, so it requires vigilance and a little watering with water (possible with vinegar). 10-15 minutes and shoot.
Serve in a classic summer style - with fresh vegetables or a vegetable side dish cooked on coals (by the way, I will also talk about this, but later). Excellent dietary dinner. Bon appetit! Be in shape - eat barbecue.
Boiled chicken with the effect of smoking. Yummy without carcinogens and chemistry. It is easy to prepare, in a decoction of onion peel.
Chicken leg-3pcs
Bulb onion-14pcs
Bay leaf-3pcs
Black peppercorns-1 tsp
Garlic-3 tooth
Salt-2st.l
Drinking water-1l
Preparation of ingredients
Remove the bones from the legs.
Make an incision around the lower joint and along the main leg bones.
Cut the meat near the bones, remove it in one layer.
Roll the meat into tight sausages and tie with cotton threads.
Remove skins from bulbs and wash.
Peel the garlic and add its husk to the onion.
Cut the garlic into slices.
cooking
Prepare a decoction. Pour the husk with water, bring to a boil and boil over low heat for 3 minutes.
Add salt, pepper and bay leaf.
Dip the meat in the broth. Stir the onion peel so that it completely covers the sausages.
Bring to a boil and cook over low heat for 10 minutes.
Then remove from the stove and leave to cool to room temperature.
Add garlic and refrigerate (refrigerate) for 3 days.
Dry the aged sausages, remove the threads and cut. It comes out like a smoked chicken sausage.
To give a piquant taste, grease the sausages with adjika and keep for another 6 hours in the refrigerator.
Alternatively, you can make the onion solution salty, as for lard. Then you don’t need to cook for 20 minutes and stand for three days, it’s ready in a day.
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